Isn't it a shame that even at great restaurants, restaurant week food always sucks? I've been to many a restaurant week lunch and dinner and somehow was never quite blown away, and I am not picky or negative...I'm looking to enjoy it. But I found out something upsetting a while back when I worked at the Royalton hotel. I asked that same question to the executive chef, and he told me that it's because restaurants will use lesser quality ingredients since they are banging dishes out in larger quantities. Disgrace! Why use shitty ingredients when you should be putting your best food forward and hopefully hooking future restaurant devotees. I'll never look at Restaurant week the same again.